Recipe

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• 1 cup sliced fresh strawberries
• 1 tbsp sugar
• 3/4 tsp cornstarch
• 1/8 tsp almond extract
• ice cream or angel food cake

• 1 Combine the strawberries and sugar in a small bowl; cover and refrigerate for 2-3 hours.
• 2 Drain, reserving juice.
• 3 Set berries aside.
• 4 Add water to juice to measure 1/2 cup; pour into a saucepan.
• 5 Stir in cornstarch until smooth.
• 6 Bring to a boil; boil and stir for 2 minutes.
• 7 Remove from the heat; stir in extract.
• 8 Pour over berries; fold gently.
• 9 Chill.
• 10 Serve over ice cream or cake.
• 11 Yield:3/4 cup.
• 12 Nutritional Analysist: One 1/4-cup serving of sauce equals 35 calories, 1 mg sodium, 0 cholesterol, 9gm carbohydrate, trace protein, trace fat.
• 13 Diabetic Exchange: 1/2 fruit.